Broiled Cherry Tomatoes
Someone once said that the simple things are always the most impressive. Especially when it comes to food in my opinion, and since it is tomato harvest day at the shack I threw a bunch of them under the broiler with some fresh thyme. Perfect little addition to sauces, pasta and risotto even sandwiches but most importantly healthy and delicious. Or do as I do and sprinkle them on top of a bowl of soba noodles coated in Mango Chimichurri Sauce ! Heavenly !
It is the way to go when you simply don’t have the time for an intensive oven roasting of tomatoes. Tough I must admit there is nothing quite like some slowly roasted cherry tomatoes, broiling them in a pinch as a garnish to a meal, is a very quick way to add lots of flavor, texture and that je ne sais quoi to any meal.
If you have the time, roast them in a preheated 350″F oven for about 25 minutes, until nicely caramelize around the edges. Roasted or broiled, these tomatoes are such a treat you will make them over and over again.
Broiled Cherry TomatoesPrint Recipe
- 2 c organic heirloom cherry tomatoes - halved
- 1 tbsp extra virgin olive oil + more to taste
- 4 leaves thyme sprigs - only
- sea salt to taste
- In a shallow broiler poof pan toss the tomatoes with a drizzle of the olive oil, thyme and sea salt. Arrange them all side up and throw them under a preheated broiler for about 8 to 10 minutes, until they start to dry up and char around the edges.
- Serve over pasta, risotto, in a sandwich or as an addition to sauces or even salads. Don't forget to scoop up all the juices from the pan as well.